This is where lactic acid bacteria, or LAB, come in. Lactic acid bacteria (LAB) are the microbial allies behind yogurt, kefir, and cheese. Now, these bacteria are being reimagined as flavor-fixing ...

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...

Fermentation with selected lactic acid bacteria may therefore prove to be a key technology in developing a wide range of sustainable foods. "We see food fermentation as a platform technology that ...

“Our review of the current research shows that fermentation with lactic acid bacteria can improve flavour perception and help make products more nutritionally complete,” says Claus Heiner ...

Lactic acid bacteria can enhance the flavor and nutritional quality of plant-based dairy alternatives by reducing off-flavors and degrading anti-nutrients, thus improving nutrient bioavailability.

Lactic acid bacteria can reduce off-flavors in plant-based fermented products. They can degrade anti-nutritional compounds and enhance the absorption of minerals such as iron and zinc.

it leads to a build-up of lactic acid in the muscle, which is then moved into the bloodstream," says Jessica Garay, PhD, RDN, FAND, an assistant professor in the Department of Nutrition and Food ...

A new study maps how specific lactic acid bacteria can enhance both the flavor ... plum have the potential to redefine the functional food market globally because of the antioxidant ...

One day, he sees a woman selling the lactic acid bacteria drink "Yokul" in the line at the bus stop. The two become interested in the woman who is wearing her uniform and attracting the attention ...

Management. Discontinuation of linezolid. Lactic acidosis is a common disorder associated with disturbed acid–base balance that may lead to ominous clinical consequences. Type A lactic acidosis ...

Hyakujuro Yamahai, brewed with lactic acid bacteria, picked up the Platinum ... “I think the fact that it goes well with food helped it win the recognition.” To make Hyakujuro, sake pressed ...